Habanero Lime Cheesecake
Recipe courtesy Helen Cook
Crust:
1 1/2 cups wheat-meal biscuits (or about 26 graham cracker squares)
ground to crumbs
Pinch salt
1/3 cup melted butter
Filling:
3 habanero peppers
2 tablespoons sugar, plus 1 cup
24 ounces cream cheese
Pinch of salt
4 eggs
2 tablespoons heavy cream
1 lime, zested
1 very juicy or 2 less juicy limes, juiced
1 lime sliced thinly, for garnish
1whole habanero, for garnish
Preheat the oven to 400 degrees. Position top rack in the center of the
oven. Place a baking pan on the rack below this. Boil water.
Make crust: Mix the crumbs and salt together in a small bowl, then add
butter and stir to mix. Set aside 1/4cup for topping. Press the rest
into the bottom and sides of a 9-inch springform pan.
Turn on kitchen or stove exhaust fan. Skewer and roast the habaneros
over an open flame (gas burner is fine) and set them to steam under a
towel. When they are cool enough to handle, put on plastic gloves if
desired. Peel and deseed habaneros, then pound in a mortar with the 2
tablespoons of sugar until a coarse paste results.
Cream the cream cheese, then add remaining sugar and salt. Beat in the
eggs 1 at a time until incorporated. Add the cream and blend. Beat the
zest and lime juice into this mixture. Add the habanero paste last and
beat until well mixed. Pour into the crust, then gently tap the pan to
level the filling. Sprinkle the reserved crumbs on top.
Pour boiling water into the pan on the oven*s lower rack. Place the
cheesecake on the rack above it. Bake for approximately 1 hour or until
the cheesecake pulls away from the edge of the pan. Remove from the oven
and allow to set for 20 minutes. Wrap and keep in the refrigerator
overnight, or if rushed, place in the freezer for 2 to 3 hours. Garnish,
if desired, with slices of lime and place a whole habanero in the
center.
For twas not into my ear you whispered But into my heart Twas not my
lips you kissed But my soul
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